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Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, [a] is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. [3]
Lindera benzoin (commonly called spicebush, [2] common spicebush, [3] northern spicebush, [4] wild allspice, [5] or Benjamin bush) [2] is a shrub in the laurel family. It is native to eastern North America , growing in the understory in moist, rich woods.
Calycanthus floridus is a shrub that grows to be around 6 to 9 ft (2 to 3 m) tall. [5] Its leaves are a dark green with a pale underside. They are ovate or elliptical in shape and grow to be about 6 inches (15 cm) in length. [5]
Allspice: An ingredient in many baked goods as well as "Jerk" sauces. Anise Seed: Mild licorice flavor, used in cookies, or candies. Arrowroot Powder: Use as a thickener in puddings, pies, soups ...
A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
Other traditional uses include as an expectorant, astringent, and to treat bronchitis. [83] The essential oil of the plant has been used for centuries as a general tonic for colds and coughs, and to relieve congestion of the mucous membranes. Glycyrrhiza glabra: Licorice root: Purported uses include stomach ulcers, bronchitis, and sore throat. [84]
Calycanthus floridus and C. occidentalis were both used as a traditional medicinal plant by Native Americans. The indigenous peoples of California also used C. occidentalis in basketweaving and for arrow shafts. [29] [30]